MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Edamame Salad
Categories: Salads
Yield: 4 Servings

1 1/2 c Shelled edamame (225 g);
- fresh or frozen
1 1/2 c Cucumber (200 g); diced
1 c Red cabbage (70 g);
- thinly sliced
1 c Cooked white beans (165 g);
- rinsed and drained
1/2 c Green onions (50 g);
- thinly sliced
1/2 c Fresh cilantro (20 g);
- chopped
1/4 c Roasted unsalted cashews
- (30 g); chopped
1 tb Toasted sesame seeds (9 g)
1 lg Ripe avocado (200 g); diced
2 tb Low-sodium soy sauce
- (30 ml)
1 tb Rice vinegar (15 ml)
1 tb Lime juice (15 ml)
1 tb Maple syrup (20 g)
2 ts Sesame oil (10 ml)
1 ts Fresh ginger (5 g); grated
2 cl Garlic (6 g); minced
1/2 ts Crushed red pepper flakes
- (1 g)

Preparation time: 15 minutes
Cooking time: 5 minutes

Crisp veggies and avocado pair with edamame, white beans, and an
Asian-inspired ginger garlic dressing in this easy edamame salad
recipe.

If using frozen edamame, bring a pot of water to a boil, add edamame,
and cook for 3 to 4 minutes until tender. Drain, rinse under cold
water, and let cool completely.

In a large bowl, combine cooled edamame, cucumber, red cabbage, white
beans, green onions, cilantro, cashews, and sesame seeds.

In a small bowl or jar, whisk together soy sauce, rice vinegar, lime
juice, honey, sesame oil, ginger, garlic, and red pepper flakes until
smooth.

Pour the dressing over the salad and toss gently until evenly coated.
Finally, fold in the diced avocado carefully to avoid mashing.

Serve immediately for the best crunch, or refrigerate for 15 to
30 minutes to let flavors meld.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/edamame-salad/>

MMMMM
--- SBBSecho 3.23-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)